BBQ Chicken Casserole
This recipe is printed courtesy of the talented Paleo Instagrammer, Sheila Morrow. Check out her other recipes on Instagram @paleoxo
1.5 lbs Leftover Smoked Chicken(or rotisserie/grilled/crock pot chicken), shredded
1 small head Cauliflower, florets only, "riced"
2 large Zucchini, halved & julienned
1/2 C Homemade Sweet & Tangy BBQ Sauce or your favorite BBQ Sauce (don't have the time for homemade BBQ sauce? Try 1/2 C Tessemae's Matty's BBQ Sauce and cook it down with 1 tsp coconut sugar, 2-3 tsp maple syrup and 1/2 tsp balsamic vinegar. Allow all that to gently simmer for 6-8m)
3/4 C Yellow Onion, diced
1/4 C Arrowroot Powder
1/4 C Almond or Coconut Flour
1 tsp Gardenaire 'All-Night Diner' spice blend
1/2 tsp Garlic Powder
Sea Salt & Pepper, to taste
Purple Onion, garnish
Hot Banana Pepper, garnish
2 tsp Avocado Oil (The Primal Palate or your favorite), enough to cook onion in
Preheat oven to 350°
Begin cooking diced yellow onion in 1-2 tsp Avocado Oil on stove top. Add garlic powder and a pinch of salt and continue cooking until the onion begins to look translucent. Remove from heat and set aside. *Do not drain any excess avo oil. It will help flavor the casserole.
In a large mixing bowl, hand mix together the shredded chicken, zucchini shreds, cauliflower rice, eggs, BBQ sauce, cooked yellow onion, arrowroot powder, almond flour and All-Night Diner Seasoning. Add sea salt & pepper to taste, then place in a baking dish. Top with purple onion and banana pepper. Bake for 30-40m. Allow to cool 3-5m, then enjoy!